Season chicken with ½ teaspoon salt and ¼ teaspoon pepper (or to suit your taste). Heat olive oil in a large skillet, over medium/high heat. Add chicken to pan and brown (should just take a few minutes). Turn chicken over and brown other side. Remove chicken from pan and set aside.

Return skillet back to heat and add potatoes, carrots and onion. Cook 3-4 minutes, add garlic and cook 1 minute more. Season vegetables with remaining salt and pepper. Pour in the wine and stir. Cook 3-4 minutes until wine has reduced by at least half. Pour in the broth and return chicken to the pan. Sprinkle the rosemary over the chicken and vegetables and reduce heat to a simmer. Simmer 10 minutes or until chicken is cooked through and vegetables are tender.